Macaroon or muffin?

Coconut Chocolate Chunk Muffaroons
Part macaroon, part muffin, completely tasty! Great for breakfast, snack, or dessert. Low carb, sugar free, and gluten free. 

4 tablespoons butter, softened
1 1/2 cups sugar substitute (Splenda)
4 eggs (or equivalent egg substitute)
 3 cups almond flour (Bob's Red Mill)
1 cup unsweetened shredded coconut
2 teaspoons baking powder
3 tablespoons coconut rum (or 3 teaspoons coconut extract)
2 teaspoons vanilla extract
1/4 teaspoon salt
1 bar (3.5oz) sugar free, low carb dark chocolate (Simply Light), chopped

Preheat oven to 350F. Line a 12 jumbo muffin or 24 standard muffin tins with cupcake liners. In a large mixing bowl, work butter and sugar substitute together. Add eggs, mix until incorporated, then add remaining ingredients. Mix until just combined. Divide batter evenly among the prepared pan, filling about 2/3 full. Place in middle rack of preheated oven and bake for 15 minutes, or until a toothpick stuck in the center comes out clean. Remove from oven and let cool 5 minutes. Remove from pan and let cool on a wire rack. Serve at room temperature. Store leftover muffaroons in a sealed container in the refrigerator.